Bangalore Phal

This is my husbands favorite dish and very popular in Bangalore, India. Lamb, mutton or goat is slow cooked in a delicate coriander gravy. This is not to be confused with the British Phaal which is known to be the worlds hottest curry and is made in a red gravy. 2 lbs lamb or mutton(mutton is older sheep)Large bunch of coriander - about 3 cups roughly chopped2 red onions sliced2 tbsps each ginger and garlic paste4 green chilliesJuice of a lemon2 tsps each garam masala, turmeric and cumin powder1 tsp black peppercornsSaltWater as neededOilFry some onions till brown and caramelized in some hot oil and keep aside. In a food processor, add the ginger and garlic paste, the coriander, the peppercorns and grind it to a smooth paste, add water if required.Keep half the mixture aside and use the other half to grind the caramelized onions. Heat the pan again and add all the the powdered spices, the green chilies and the coriander and onion paste. Fry this for a few minutes. Add salt and the meat, cover and cook.Check on this at regular intervals and add water and salt as required. Depending on the kind of meat you are using, it can take from 1 – 2 hours till the meat is tender. You can use the pressure cooker as an alternative. I find the color of the gravy changes when you do so and is more watery, so I prefer to just slow cook it but if I’m in a rush, the pressure cooker is the best way to go.